Chuletas de Cerdo a la Riojana (Pork Chops with Rioja Peppers)

• 2 tbsp Extra virgin olive oil
• 4 pieces Bone-in pork chops, about 2 cm thick
• 1 large Yellow onion
• 2 medium Red pepper
• 3 cloves Garlic
• 2 tsp Smoked paprika
• 4 medium Tomato, ripe
• 250 ml Dry Red Wine
• 250 ml Chicken stock
• 2 pieces Bay leaves
• 1 tbsp Sherry vinegar

1. Pat the pork chops dry. Slice the onion, cut the red peppers into strips, finely chop the garlic, and grate the tomatoes on a box grater, discarding the skins.
2. Heat the olive oil in a large frying pan over medium-high heat. Sear the pork chops for 2 to 3 minutes per side until well browned, then transfer to a plate.
3. Lower the heat to medium and add the onion and red pepper to the pan. Cook for 6 to 8 minutes, stirring, until softened and lightly golden.
4. Stir in the garlic and smoked paprika and cook for 30 seconds until fragrant. Add the grated tomato and cook for 3 to 4 minutes until slightly reduced.
5. Pour in the red wine and bring to a lively simmer, scraping up any browned bits. Simmer for 3 to 4 minutes to reduce slightly.
6. Add the chicken stock, bay leaves and sherry vinegar, then return the pork chops and any resting juices to the pan. Cover and simmer gently for 10 to 12 minutes, turning once, until the pork is cooked through and the sauce is glossy.
7. Uncover and simmer for 2 to 3 minutes if you want a thicker sauce. Serve the pork chops with the peppers and plenty of sauce spooned over.

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